I had dehydrated garlic and dehydrated red bell peppers from last year's garden, but fresh versions can be substituted. I also had crushed cayenne peppers from the garden. We have pork in the freezer after we swapped beef for pork with some neighbors. I used chicken stock I canned up from a chicken carcass following a meal last year.

I started by soaking the dehydrated red bell pepper and garlic in the chicken broth (which I eventually supplemented with water to make 2.5 cups).

While the pork and onions were browning, I mixed rice with the rest of the spices...

...then added it to the browned pork.

Pouring in the chicken stock with rehydrated veggies.

Next step, bring it to a boil, cover, let it simmer.

Voilà.

I always like to add a shake of Montreal steak seasoning, even to the boxed version.

This was a simple recipe, but I'm absurdly pleased to be able to eliminate another boxed item in favor of a homemade version. Ah, the little things in life.

We love the Zatarain's mix, so I'm eager to try out this $$-saving recipe. We like to add a can of rotel tomatoes for a little extra chunk and spice. Also really good with spicy sausage too. Thanks for this!!

I made this Friday night. Since the bypass, and the corresponding sodium restriction, we are always looking for interesting homemade. Since I already had a red bell pepper waiting for something to do, this was timely. It tasted great. One of the differences between men and women is, voila actually translates to simmer about 15 minutes, remove from heat and let sit for 5 minutes. I used Tony Chacheres Spice 'n Herbs, instead of Montreal steak at the end.